Vankaya Bajji is an Andhra pachhadi where Vankaya/Eggplant is roasted vs fried. No tools are used to make this Bajji.
You just mash everything up with your hands or a spoon.
My grandma and mom always made this dish especially during Shivratri.
This quick and easy to make bajji goes well with white rice and some ghee.
Preparation Time: 5 minutes
Cook Time: 20 minutes
Big and tender Eggplant/Brinjal: 2
Onion : 1 chopped finely
Cilantro/coriander leaves: To garnish
Green chilies: 8-10(Adjust to the spice in them)
Cumin seeds: 1/2 teaspoon
Turmeric: 1/2 teaspoon
Garlic: 2 cloves crushed
Tamarind: size of a small lemon ( soak in water and get extract)
Salt to taste
Rub oil all over the eggplant and roast them on a pan on low flame until it’s brown on all sides.
Heat 1 teaspoon of oil, slit the green chilies and fry them for 2 minutes.
Take a dish, add the green chilies first and mash them with hands or a spoon to smaller pieces. Add the eggplant and mash it up. Add the rest of ingredients except onion and cilantro and mix well.
Garnish with onion and cilantro and serve with hot rice and ghee.